👨‍🍳 Instructions

1. 1

   Pat the cleaned fish dry thoroughly with paper towels. Make a few shallow slashes on each side of the fish.

   💡 Tip: Drying the fish is crucial for crispy skin.
2. 2

   In a shallow dish, combine the all-purpose flour, salt, and black pepper. Dredge each fish in the seasoned flour, ensuring it's evenly coated. Shake off any excess flour.

   💡 Tip: This coating helps create a crispy exterior.
3. 3

   In a large skillet, heat the vegetable oil over medium-high heat until shimmering. Carefully place the floured fish into the hot oil, being careful not to overcrowd the pan. You may need to fry the fish in batches.

   💡 Tip: Ensure the oil is hot enough for a good sear.
4. 4

   Fry the fish for about 5-7 minutes per side, or until golden brown and cooked through. The exact time will depend on the size of the fish. Remove the fish from the skillet and drain on paper towels.

   💡 Tip: Cook until the flesh flakes easily with a fork.
5. 5

   While the fish is frying or draining, prepare the tomato relish. In a medium bowl, combine the finely chopped tomatoes, red onion, and green chili (if using).

   💡 Tip: Using ripe tomatoes will yield the best flavor.
6. 6

   Add the lemon juice and chopped cilantro to the tomato and onion mixture. Season with a pinch of salt and pepper if desired, and toss gently to combine.

   💡 Tip: Let the relish sit for a few minutes for the flavors to meld.
7. 7

   Serve the hot, crispy fried fish immediately, topped with or alongside the fresh tomato relish.

   💡 Tip: This dish is often served with Nshima or a side of boiled greens.